Ingredients: |
Ingredients: CHICKEN
2 pounds (1 kg) boneless, skinless chicken breasts, about 4 fillets
3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
1/2 teaspoon EACH garlic powder and onion salt
1/2 teaspoon paprika
salt and cracked black pepper, to taste
2 tablespoons olive oil, divided
STUFFING:
12-15 spears asparagus, woody ends removed
1 teaspoon minced garlic
1/8 teaspoon red pepper/chili flakes, optional
8 slices fresh mozzarella cheese, or provolone
LEMON BUTTER SAUCE:
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons butter
1 teaspoon minced garlic
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Directions: |
Directions:PREHEAT OVEN TO 400°F
FOR THE CHICKEN
In a medium bowl, combine together dried herbs, garlic powder, onion salt, paprika, a good pinch of salt and cracked black pepper. Set aside.
Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
Pat chicken dry with paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoon of the olive oil to evenly coat.
FOR THE STUFFING
In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic and red pepper flakes if using.
Stuff each chicken breast with 3-4 asparagus spears and 2 slices mozzarella cheese.
Seal chicken breasts with two or three toothpicks near the opening to seal.
SEAR
Heat remaining tablespoon of oil in an oven-proof skillet or non stick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
For the sauce, add lemon juice, butter and minced garlic to the pan around the chicken.
BAKE
Cover and bake for 12-15 minutes.
Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
SUGGESTION: Serve with lemon butter pan juices. |
This recipe for Asparagus Stuffed Chicken is from